Senegalese Chicken Tomato Sauce (Printable version)
Tender chicken in aromatic tomato sauce with onions, peppers, and traditional spices.
# What You'll Need:
→ Meats
01 - 1.5 lbs chicken thighs, bone-in and skinless
→ Marinade
02 - 2 tbsp lemon juice
03 - 2 tbsp vegetable oil
04 - 1 tsp salt
05 - 1 tsp black pepper
06 - 1 tsp ground ginger
07 - 3 garlic cloves, minced
→ Vegetables
08 - 2 large onions, thinly sliced
09 - 1 red bell pepper, sliced
10 - 1 green bell pepper, sliced
11 - 2 medium tomatoes, chopped
→ Sauce & Spices
12 - 2 tbsp tomato paste
13 - 1 scotch bonnet pepper, whole
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil
→ To Serve
19 - Cooked white rice or couscous
20 - Fresh parsley, chopped
# How to Prepare:
01 - In a large bowl, combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic. Toss well to coat. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and brown on all sides, about 5-7 minutes. Remove chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden, about 5 minutes. Add red and green bell peppers and cook for another 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma (leave whole to avoid excessive heat).
05 - Return the browned chicken to the pot. Pour in chicken broth and bring to a simmer. Cover and cook gently for 30-35 minutes, until chicken is fully cooked through and sauce has thickened.
06 - Adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet pepper before serving. Serve hot over white rice or couscous, garnished with fresh parsley if desired.
# Expert advice:
01 -
- The sauce develops incredible depth as the chicken slowly simmers, creating flavors that taste like they took all day but actually come together in about an hour
- It feeds a crowd beautifully and tastes even better the next day, making it perfect for meal prep or leftovers
02 -
- The scotch bonnet pepper adds subtle aroma but will not make the dish spicy unless it bursts during cooking, so handle it gently
- Boneless chicken works but cooks faster, so check for doneness after about 20 minutes to avoid drying out the meat
03 -
- Pat the chicken dry before marinating to help it brown better and develop more flavor
- Let the sauce simmer uncovered for the last 10 minutes if it needs thickening